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Tag Archives: breakfast

Bagel Sandwiches are Awesome

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I know I said I’d be back with another vegan dinner, but I forgot to take a photo of it! Plus, I deveganized it, but the Collard Greens and Black-Eyed Peas were definitely delicious.

Instead I have a sandwich using one of those homemade bagels I mentioned yesterday. I had a cream cheese, spinach, egg and bacon sandwich on a cheese bagel. It was pretty outstanding. I mentioned it to Brent several times, calling it the highlight of my day. That is definitely not an exaggeration.

I ate said sandwich while on a conference video chat with my mom and my cousin. Everyone I know and love is in the midst of the Snowpocalypse! On a side note, I freaking love Skype. It’s so awesome to be able to see my family while I’m talking to them! And it’s hilarious when my cousin, mom, aunts, and sister and I are all on one huge conference chat! 🙂

I know the rest of the country is getting pelted with horrific precipitation, but it was actually gorgeous here today! We live at the bottom of Queen Anne hill, and here’s a view from the right side of our balcony looking up the hill.

Cute, right? I love our neighborhood! I am so happy that we ended up here, and the more time I spend here, the more I love it. 🙂

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I Must Tell You About This Sandwich

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Hey all. Not much posting going on over here due to studying for boards. I registered to take my exam and it’s less than 2 weeks away! The big day is Wednesday February 2nd. I’m nervous, but more than anything I want to get it over with!

We’ve been eating a bit at home and a bit out, and I want to play catch up and blog about some fun places some time, but for now I have only a sandwich. A collaborative effort between Brent and I, this sandwich includes homemade brioche (from Artisan Bread in 5…), homemade mayonnaise (whisked to perfection by Brent), and the world’s thickest bacon (Whole Foods). I baked the bread last night, but everything else was done this morning after our workout. While Brent worked on the mayonnaise I got to work toasting our bread (via the broiler on our oven because we have no toaster) and frying up the bacon.

Total sandwich assembly: toast the brioche, slather each side with half a tablespoon of mayonnaise, add a handful of organic spring mix, add one slice of bacon cut in half (2 slices for Brent), add 1 fried egg (2 for Brent). As you can tell Brent’s sandwich was double the size of mine, but even the smaller version was the most simple and delicious sandwich I’ve eaten in recent memory.

This brioche is pretty outstanding. I need to build more sandwiches with it. It’s back to the books for now, but I’ll update later when I’m done cramming! 🙂

Smoked Salmon & Sweet Potato Hash

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Today was the first day we had nothing real planned. No errands to run or shopping to do. I remarked to Brent last night that we still had some of that amazing smoked salmon leftover and that we should make a breakfast with it. Apparently Brent took that to mean that he should make breakfast, (which is sort of true because he makes most weekend breakfasts around here), so he did the grunt work this morning.

We also had a pile of sweet potatoes and half a red onion, oh and some delicious aged gouda. He parboiled the potatoes and then browned them in a skillet with the onion. He threw in some salmon, cheese, and scrambled eggs and breakfast was done.

Pretty good-looking breakfast, huh? This is why Brent does breakfast. He is much better at it than I am. After a hearty meal, I was feeling a bit restless (plus we have no couch, and thus vegging out at home is less appealing), so I persuaded Brent to practice using the bus with me (I’m trying to familiarize myself with it) and head to the year-round farmers’ market in Ballard. We caught the bus 2 blocks from our apartment and 15 minutes later we were dropped off 2 blocks from the market.

I was impressed with the selection, though it was too bad I was kind of over smoked salmon by this point becasue I felt like half the vendors at the market were selling it. I love that everything at the market is produced in Washington.

After doing a lap to assess what I wanted to get, I went back to a few vendors and got my haul:

    • foraged chanterelle mushrooms
    • organic smoked ham hock – I’ve been craving some split pea soup
    • organic kale
    • organic fingerling potatoes
    • organic turnip
    • 2 organic leeks
    • organic cylinder beets
    • 1lb. brussel sprouts

    I also felt compelled to purchase some mini cinnamon-sugar donuts being made by one of the vendors because the smell was intoxicating.

    After walking around Ballard a bit more and stopping to get a cappuccino to warm up, we hopped the bus back to our neighborhood (lower Queen Anne) and went across the street to a pub to watch some football: the Chicago Bears for her, and the Indianapolis Colts for him

    I love that there are several year-round markets in Seattle and the bus is so convenient. Love it. I like to tell Brent that I’m “living the dream,” and in return he usually likes to mock me. 🙂 I definitely think I’ll be back to the Ballard market, but there are a few other weekend ones I want to check out as well.

    Cinnamon Rolls are Brain Food

    Every Monday a few of us nursing students get together for a study group. We’ve been doing it for over a year now. I have been meaning to make a a treat for the group forever, but I always run out of time. A while time ago, Catherine mentioned she made sticky pecan caramel rolls using the brioche dough from Artisan Bread in Five Minutes a Day. Well, I meant to make the brioche dough several weeks ago, but so many things have come up that I never got around to it. I did, however, have the master recipe dough in my fridge and the authors mentioned using that dough to make their caramel rolls in the book. I figured with all the butter and sugar in the filling, the dough probably didn’t need a ton of sugar.

    So I finally made our group a treat: cinnamon rolls! I used the regular ol’ master recipe and rolled a grapefruit sized hunk into a rectangle about 1/8-1/4″ thick. Then I beat together 1/2 cup of softened butter, 1/2 cup sugar, 1T cinnamon and a dash of nutmeg. I spread the butter mixture evenly over the rectangle and sprinkled with raisins. Oh, and to facilitate roll the dough out and then rolling it back up, I sprayed my table with cooking spray.

    Next step was to roll it up into a swirled log and then slice the log into 8 sections so you can see the swirls!

    I arranged the rolls into a 9″ cake pan. I wasn’t too worried about making sure they were super evenly spaced. I put them into a 350 degree oven for about 45 minutes. While the rolls were baking, I made a glaze to put on top by whisking together 2T milk, a pinch of cinnamon and 2 cups of powdered sugar.

    At this point, I realized I was running late for study group, so after letting the rolls cool for 5 minutes, I drizzled a generous amount of glaze on them and ran out the door. I didn’t get a great picture of the finished product, but our study group managed to put quite a dent in them:

    These were delicious. I can only imagine how much richer they would be with the brioche, but they had plenty of butter and sugar for me. My friends were very appreciative, and I was happy to have people to share the sugar with! I want to make these for my mom on Christmas morning or something. I think she would love them!

    Funny story: One reason Brent and I are so excited about moving to Seattle is that snow is much less common there. Brent is in Seattle right now and it’s 28 degrees and snowing there! Meanwhile, I’m enjoying a 65 degree day in Fort Wayne. Ha!

    Birthday Breakfast

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    Hey guys. I’m 24 today! That’s still “early twenties,” right? Brent and I are headed to Denver today! We’re staying with his brother Jon, and while we’re there we have lots of fun stuff planned, so expect an exciting recap. 🙂

    To get my day started right, Brent and I headed out for a run this morning, followed by me doing some hip-opening flow yoga. Afterward I made myself a delicious birthday breakfast of french toast! I used some cinnamon honey whole wheat bread I made. It was this recipe with a swirl of cinnamon in it. For the syrup, I cooked blueberries and water with a bit of agave until the berries burst and the mix was a pourable consistency. Loved it!

    IMG_0057All together with coffee. Have I mentioned agave is now the only coffee sweetener I’ll use? I love it. And I just ran out! Better restock. Does the picture look clearer to you? I got a new camera for my birthday and I’ve been playing around with it. Of course the first photo I took with it was of Larry and Lucy.

    IMG_0050The flash on this thing is so bright! I definitely need to learn all the settings and play around some more. That’s all for now. We’ve got to finish getting ready to leave!

    Strawberry Short Stack

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    I’m quasi-training for a half marathon coming up in September.  I’m planning on running it but I haven’t started any official training plan yet. I’ve just been building up some mileage and making Brent run with me! 🙂 On Saturday we do our slightly longer runs, and the one thing usually gets me through them when my hip is hurting, or I’m feeling hot and tired is the thought of pancakes.

    Pancakes are one of my all-time favorite breakfast foods. I used to make them all the time, from the time I could read the directions on the back of the Aunt Jemima pancake mix. Last weekend when I was at home, my sister was telling me how she remembers me making “mickey mouse” pancakes for her when she was little. I stopped making them at home for a long time though, probably because Brent doesn’t like them and I decided to eat “healthier” foods instead. For the past month or so, pancakes have made a comeback in my kitchen. I make enough batter for two servings and make half on Saturday and then keep the rest in the fridge and make it on Sunday.

    I like just a simple short stack of buttermilk pancakes (occasionally I mix in some chopped walnuts) with some pure maple syrup. Delicious. I look forward to chowing down the whole time I’m running. This morning however, I decided to incorporate some of those delicious strawberries into my pancake tradition. I just chopped them up and simmered them on the stove top with a tablespoon of water until it thickened up. I poured a healthy amount onto my pancakes and dug in.

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    While I went for the sweet, Brent had an equally delicious savory breakfast. Here’s his in his own words:

    So this morning, I wanted to make an EBLT (a BLT plus a fried egg), but we didn’t have any bread.  I think you can all guess who’s to blame for that.

    Forced to improvise, I decided to make a hash.  To start, I fried up a couple pieces of bacon in a skillet.  When the bacon was done, I set it aside and drained off most of the fat, reserving about a tablespoon.  I added some diced potato and fried it until mostly cooked through.  Then I added some finely chopped garlic scapes and cooked about another minute.  I know it’s hard to believe garlic scapes are a real thing, but they totally are.  After adding the absolutely non-fake scapes, I deglazed the pan with some red wine vinegar, making sure to get all the bacon bits from the pan.  Then I added honey, brown mustard, salt, and pepper to make a sort-of vinaigrette.  Finally, I chopped up the bacon and threw it back in.

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    I thought this was pretty tasty.  Victoria described it as the “best thing I’ve ever made.”  If you’re an omnivore and in the mood for bacony goodness, I wholeheartedly recommend this.

    It’s been a long day so I’m pretty ready for bed. Be back tomorrow with a cake and really cute pictures of our nephew!